Piña Colada Recipe

Roast pineapple

Preheat broiler or a hot grill pan. Arrange the pineapple chunks in a single layer on a baking sheet lined with foil or directly on the hot pan. Roast under the broiler or on the grill pan until the edges are charred and caramelized, about 6–10 minutes, turning once so pieces brown evenly.

Simmer syrup

Place the roasted pineapple (including any caramelized juices) into a small saucepan with the sugar and water. Bring to a gentle simmer over medium-low heat and cook 6–8 minutes, mashing the fruit with a spoon to release more juice and dissolve the sugar.

Strain and cool

Remove from heat. Strain the mixture through a fine mesh sieve into a jar, pressing on solids to extract as much liquid as possible. Stir in lime zest if using. Let cool to room temperature, then refrigerate. Syrup will keep 1–2 weeks chilled.

Combine ingredients

Add the white rum, coconut cream, fresh pineapple juice, roasted pineapple syrup, and lime juice into a cocktail shaker.

Add ice and shake

Fill the shaker with crushed ice (about 1 cup). Shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly thickened from the coconut cream.

Strain and top with soda

Double-strain into a tall chilled glass filled with fresh crushed ice. Top gently with 1.5 oz soda water to add effervescence, pouring slowly to preserve a light foam on top.

Garnish and serve

Garnish with a pineapple wedge and maraschino cherry; sprinkle toasted coconut flakes over the foam if desired. Serve with a straw and enjoy immediately.